Ingredients

The following ingredients have 4 Servings
  • 15 ounces canned sockeye salmon (, drained)
  • 1 egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried dill
  • 1 teaspoon granulated garlic
  • ½ teaspoon kosher salt ((reduce to ¼ tsp if using regular salt))
  • ¼ teaspoon fresh ground pepper
  • 6 tablespoon Panko breadcrumbs
  • Dash hot sauce
  • 4 Hamburger buns

Instruction

  • Drain the salmon well and add it to a medium size bowl, flake the salmon apart using a fork.
  • Add the egg, mustard and lemon juice to the salmon and mix with a fork to combine.
  • Add the seasonings and breadcrumbs and mix until all ingredients are well incorporated. Add a dash or two of hot sauce, if desired.
  • Form the salmon into 4 balls and place on a piece of parchment or wax paper.
  • Using your hand, press into patties about ½ inch thick.
  • Let the salmon patties rest for about 10 minutes, this will help hold them together.
  • Heat a large non-stick skillet over medium high heat and add a bit of oil to coat the bottom.
  • Once the skillet it hot, carefully add the patties. Cook for 5 minutes, then gently flip and cook 5 minutes more.
  • Remove from heat and serve on hamburger buns with your choice of toppings.